GetInMyGob

Thursday, 13 August 2015

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Saturday, 4 July 2015

Top 10 Favourite Cook
Books (That you need to have in your collection)

As a huge cookery book
enthusiastic/hoarder/collector I wanted to put together a list of some of my
favourites that I’ve collected over the years. Some are recent, some not so recent
and some super ancient. The excitement and pleasure I get every time I pick up
these books can’t be beaten. I’m forever editing and adding titles to my Amazon
wish list and I’m constantly trying to find new spots round the house to store
them (the 4 kitchen shelves are jam packed as are the shelves in my bedroom and
I now have a stack by my bed that I like to peruse at night that is as tall as
me!) It now feels like I’m having to smuggle in new books due to lack of room in
the house and they are beginning to slightly take over. If you have the same
addiction I’d love to hear what books are currently topping your favourites
list. It’s been a hard call but I think this is where my top 10 are currently
sitting. I’m aware I’ve left out a load of strong contenders, Polpo, Jerusalem,
The Two Greedy Italians, A Girl and Her Greens, the list goes on (I’ve also got
Gizzie Erskines’s Healthy Appetite on it’s way to me as we speak). I’m sure on
a different day they’d be up there also but for now here’s where I’m at....

Begin by placing the whole cloves of garlic (still
in their skins) in kitchen foil and place in the oven for 10-15 minutes on 190
degrees Celsius and roast until soft, sweet and squidgy.

In a frying pan add the oil, mushrooms, red
onions, chopped dates and seasoning, allow to cook over a medium-low heat for
4-5 minutes then increase the heat for a further minute or two. While you’re
cooking the mushrooms boil the kettle and cook the mixed grains over a high
heat for 10 minutes until cooked then drain.Once the grains are cooked add to the mushroom mix along
with the potato flakes or breadcrumbs and stir until combined. Remove from the
heat and add in the chopped parsley and capers. Allow to cool for five or so
minutes then make into even sized patties/ burgers, place on a baking tray and
cover in cling film. Place in the fridge for at least 30 minutes to cool ==-
this will help them hold their shape and stay together.

When you’re ready to cook them remove the Clingfilm
and place in the oven on 190 degrees Celsius for 15-20 minutes. 3 minutes
before taking them out add a lump of camembert, mature cheddar or even blue
cheese and allow to melt.

For the cheats chutney, combine all ingredients
in a small pan and heat over a medium to low heat, until it reduces and turns
sticky, this should take around 5 or so minutes.

This
is my version of the traditional Sicilian aubergine and vegetable stew. Typical
serve as a warm side dish or served cold as an antipasto which means it keeps
really well if you want to make a big batch and serve it across several meals.
This is such a delicious dish packed full of so many flavours, leave it overnight
and it only gets better! I’ve used dates instead of adding refined sugar and if
anything it only improves the dish, adding raisins is also an option.

50g / Handful of black olives – Stones removes, roughly chopped (if
using the Crespo saltier version include less salt when seasoning)

40g Capers – Roughly chopped

Generous handful of parsley – Roughly chopped

Generous handful of basil – Roughly chopped

Small handful of pine nuts – Lightly toasted

Instructions
–

Begin
by preheating your oven to 200 degrees Celsius then add the roughly chopped aubergine
plus 5 cloves of garlic (still in their skin) to a baking tray with a generous
glug of rapeseed oil, coating all sides and season. Roast until they soften and
start to darken around the edges, this should take around 12-15 minutes.

In a
large pan over a medium heat add a glug of olive oil plus the diced onion,
celery, 2 cloves of garlic (crushed and roughly chopped), the chopped red
pepper and torn dates. Sweat for 5-6 minutes until the vegetables soften and
begin to caramalise, next add in the tomato puree, red wine vinegar, olives and
a splash of water plus a good sprinkle of black and white pepper, cover with a
lid and allow to cook over a medium to low heat adding additional water if
necessary. Once the aubergine is ready add to the pan with everything else and
mix thoroughly. Cover again and cook for another 5 or so minutes then add in
half the chopped parsley, capers and basil. Stir thoroughly, taste and adjust
seasoning if necessary. Transfer to a serving bowl or spread a generous layer
over toasted sourdough and sprinkle over the remaining capers, basil and
parsley along with the lightly toasted pine nuts and one final drizzle of olive
oil or extra virgin olive oil if you have it.

This
dish is absolutely all about rustic, simple, good quality ingredients. I can
guarantee that there are few simple pleasures in life that are as good as this.
Try it and you’ll never look back…or serve up a bit of bread any other way.

Spanish
Tomato Bread

Feeds 4-6

Preparation Time – 2 minutes

Cooking Time – 5 minutes

Ingredients
–

2 Ciabattas – Cut in half lengthways and toasted until golden and
crisp

1 Large clove of garlic

1 Large very ripe (deep red) tomato – Cut in half, horizontally

Generous drizzle of extra virgin olive oil

Sprinkle of sea salt

Instructions –

Begin by slicing the ciabatta horizontally and then oven baking (if
not already pre-cooked) or grilling until crisp and golden. This should only
take 2-3 minutes so be careful not to burn.

Once the ciabatta’s toasted take one half of the garlic and rub over
the toasted side of the bread and do the same with the sliced tomato. The soft
tomato will take to break down and coat the toast with it’s juices. Finish off
with a drizzle of extra virgin olive oil and a sprinkle of salt. Repeat across
all your bread and serve immediately.

Tuesday, 19 May 2015

Having lived in
Hackney for a fair few years now (coming up to 12!) I can safely say that
there’s always been a lack of great Asian food. We have several Vietnamese
restaurants in the area but I’m not 100% won over by these, despite loyally
returning to check for any improvements over the years, I’m forever dreaming of
an amazing Thai or Japanese (specifically dumplings) restaurant. It seems that
finally my prayers have been answered (well in half measures as these are only
pop-ups so not quite permanent residents to the area) but on trying them I’ll
most definitely be making the most out of having new neighbours.

http://www.myneighboursthedumplings.com

Act Quickly…My Neighbours the Dumplings currently
have just two weeks left in their current residence on Wilton Way. They’re on
the hunt for a new venue but just in case you can, you should get down there
ASAP and eat the entire menu. What I loved was the perfect combination of the low
key, laid back, NYC vibes that this place has going on. The staff were super
friendly (and that’s not a given in East London) the music was on the money
(think Rolling Stones and Bowie) and the dumpling options and spicy papaya
salad were incredible. If only their residency was lasting a little longer…

Som Saa, currently in residence at Climpson Arch just off London Fields is a
complete feast of flavours, championing regional Northern Thai dishes. This
place has got it nailed (we waited over an hour and half, so get there early).
If you do have to wait make sure you try the fermented pork off the snacking
menu, A steal at only £4. As the warmth of summer comes, enjoy the outside
table area where Prosecco is on tap and delicious Thai inspired fragrant
cocktail concoctions flow freely. The deep fried sea bass seemed to be a
favourite amongst the packed out communal dining room however we opted for the
Northern style pork belly curry, in fact we had the vegetarian version as well with
sweet potato, the Papaya Salad and the Long Aubergine Salad which were suitably
spicy. I also tried the grilled chicken leg which came highly recommended by
fellow diners and didn’t fail to impress. I have to say we couldn’t rave enough
about the food… fresh, bold flavours, they weren’t afraid to remain faithful to
a good level of spice which I’m always a fan of. I’ll be returning this week!

Monday, 18 May 2015

As far as vegetarian pies go this one really rates highly. Mega simple to pull together and totally delicious to eat. Despite being a pie it’s not a classic winter warmer and although works well with a large serving of gravy it can be equally as good with a side of buttered greens or salad. Think of this more as a spring/summer pie and get baking ASAP.

Sweet Potato Cheese Pie

Feeds - 6-8

Preparation Time – 15 -20 minute

Cooking Time – 20-25 minutes

Ingredients –

1 Pack pre-made shortcrust pastry

Knob of butter

2 Large sweet potatoes – Peeled and chopped
into medium sized chunks and boiled until soft

2 Spring onions – Finely sliced (including
green ends)

100g Feta – Roughly crumbled

1 Cup of frozen peas

100g Mature cheddar – Roughly chopped into 1cm chunks

Generous sprinkle rock salt

Generous sprinkle of white and black pepper

Handful Taragon – Roughly chopped

1 Free range egg – Whisked for egg wash

Instructions –

Begin by boiling a pan of water and adding your
peeled and roughly cubed sweet potato to it, add a small pinch of salt and boil
for around 8-10 minutes or until soft. Next roll out your shortcrust pastry making
sure you have enough for both the base of the pie and the lid. When rolling out
the lid sprinkle some tarragon leaves on your work surface plus some freshly
ground black pepper and place the pastry over it, continuing to roll so the
herbs stick into the pastry. Set to one side and take a non-stick pie dish and
coat with an extra layer of butter just to make sure the pastry won’t stick. Place
the pastry into the dish leaving plenty hanging over the edges of the dish as
the pastry will shrink a little when cooked.

For the filling combine the cooked sweet potato
(mashing it first and seasoning it) with the spring onions, crumbled feta, frozen
peas, chunks of cheddar, seasoning and tarragon, gently combining making sure
it’s evenly seasoned.Be careful to not over crumble the feta
(you’ll taste it more if you get bigger bits)! Next transfer the filling into
the pie dish and coat the edges of the pastry with the egg wash (whisked egg)
then place the lid on top, pressing the edges together with your fingers or a fork
sealing the pie.

With a knife make a small cut in the middle of
the pastry right down to the bottom of the dish then coat the lid with the egg
wash and you’re good to go.

Place in a preheated oven on 190 degrees
Celsius and cook for 15-20 minutes or until the pastry turns golden. The sweet
potato should still be warm when adding it so it shouldn’t take too long to
cook.

TIP - This pie is also great served the next
day and can be frozen if you’ve made too much.

Friday, 15 May 2015

Finally the book is now out there for everyone to buy, read and cook from. I was lucky enough to have the gorgeous Shoreditch house host the book launch, after spending a (long) day in their kitchens cooking and prepping all the dishes from 'Wednesday' in the book the pros took over while I beautified and played host for the evening.

Monday, 11 May 2015

This was one of those dishes
that came together on the spur of the moment through emptying out the last few
bits I had in the fridge. I used up some leftover herbs and beans and managed
to pull off a delicious, indulgent dinner and one where my boyfriend felt
totally guilty for all the hard work and effort I’d put into it…little does he
know it was no bother at all! I added in the black beans as they’re a good
source of protein which vegetarians can sometimes struggle to get. I aim to
include some form of protein in most veggies meals I cook, sometimes only
eating vegetables doesn't quite cut it.

Feeds 4

Preparation Time 5-10 minutes

Cooking Time – 15-20 minutes

Ingredients –

Large knob of butter (Around
40g)

Sprinkle of sea salt &
black pepper

1 White onion – Finely diced

2 Cloves of garlic - Crushed
and finely sliced

2 Bay leaves

400g Risotto rice -

Glug of white wine

2.5 Liters of vegetable stock
(good quality can make all the difference)

Handful of green beans - Ends
removed and finely chopped

1 Can of black beans – Rinsed
before adding

Handful of oregano leaves –
Finely chopped

Handful of curly parsley –
Finely chopped (flat leaf works too)

Knob of butter

50g of Parmesan (or vegetarian
substitute) –Finely grated

Drizzle of truffle oil
(optional)

Instructions –

Start by adding the butter to a
large pan over a medium heat, once melted add in the diced onion, garlic, dry
rice, bay leaf and season. Stir for a few minutes so all the rice is evenly
coated in the butter (be careful not to allow the rice or onion to brown).
Increase the heat and pour in the white wine and stir some more, allow to boil
for a minute or two then pour in the stock a glug at a time, continuously
stirring and ensuring it doesn't stick. Once the rice has cooked
through (ideally you want it still a little crisp) add in the black and
green beans plus the fresh herbs and stir thoroughly cooking for a further
minute or so. Just before you serve add a small knob of butter and
Parmesan/veggie alternative (I left out the Parmesan but it’s great to have
with) and stir. Check the seasoning and adjust as necessary. If you like
truffle oil treat yourself to a drizzle before getting stuck in.

TIP - If at any point the risotto
becomes too thick or dry just add some more stock or a splash of water

Sunday, 10 May 2015

This is the perfect excuse to bring everyone
together and get everyone in the kitchen concocting their own wontons. If
you’ve got bits of veg hanging around or leftover meat, guaranteed you can
transform it into a super exciting filling. You can use the below ideas as
suggestions of what flavours work well together or you can swap out the meat and
fish to make it totally vegetarian. It’s a great way to use up whatever you
have left in the fridge

Around 200g of salmon fillet – Finely diced (skin
removed and left uncooked)

1 Tbsp of chives – Finely chopped

½ inch Ginger –Peeled and finely grated

¼ Red birdseye chilli

Generous sprinkle of white pepper

Good glug of light soy sauce

2 packs of wonton papers – you need around
30-40

1 Egg - Whisked

Instructions –

Prepare ingredients as per instructions in the
ingredients list, thoroughly combine and ensure that everything is chopped up
as finely as possible. You don’t want to end up with a mouthful of just garlic
or ginger and want to make sure that each wonton or teaspoon of mixture
contains all the flavours.

Boil a large pan of water (make sure your
steamer sits snugly over the pan so no steam escapes) We used a bamboo steamer
but a regular metal one works just as well.

Take
your ready made wonton papers and add teaspoon of whichever filling you want to
the centre, then with a pastry brush or your fingers take the whisked egg and
apply a light coat around all edges of the wonton paper, next bring all corners
to the centre and make sure you don’t leave any gaps to the filling. Once your
waters boiling place the wonton into the steamer, (not allowing them to touch)
and steam for 4-5 minutes (allow 5 for meat)ensure that no steam is escaping when steaming. If you like
your wontons crispy you can also shallow fry in a centimetre of oil for 3-4
minutes or lightly brush with oil or egg wash and grill for 4-5 minutes on a
medium heat. Steaming is definitely my preference though.

Friday, 8 May 2015

If you get cravings for spice like I do then
this will really hit the spot. It’s also a muchhealthier alternative toa takeaway and although the paste can seem like a pain to
make, you can cheat it and blend in a food processor which saves on time and won’t
leave your arm aching. This hast to be a favourite dish when it comes to curry
night and this definitely won’t disappoint.

Feeds 4-6

Preparation Time – 10 minutes

Cooking Time – 35-40 minutes

Ingredients –

For the paste add the following to a pestle and
mortar -

2 Tsp cumin seeds – Lightly toasted

1 Tsp coriander seeds – Lightly roasted

1 Tsp Fenugreek seeds – Lightly roasted

2inch Ginger –Finely grated

2 Cloves of garlic – Peeled, crushed

Generous pinch of sea salt

1 Small green chilli (remove the seeds for less
spice, leave for more)

1 Tbsp Coriander roots (washed)

1Tsp turmeric

1 Tsp Garam Masala

1 Tsp of Chilli powder

Big squeeze of tomato puree

Glug of groundnut oil

Curry Ingredients –

Glug of groundnut oil

1 Red onion – Cut in half then thirds

1 White Onion– Cut in half then thirds

3 Ripe tomatoes – Roughly cut into segments

1 Tin of tomatoes

3 Round (or regular) courgettes – Sliced into
segments

Brown rice –Allow 75gper serving- Cook as per instructions

Garnishes -

Handful of coriander – Roughly chopped

2 Spring onions – Finely sliced (green end
included)

Jar of pickled red cabbage

3 Free Range Eggs – Boiled and left in the
pickled juice from the cabbage

1 Red Chilli – Finely sliced

Instructions –

Start by slicing the courgette and roasting in
the oven on 190 degrees Celsius with a glug of groundnut oil and a sprinkle of
salt. Roast until they start to crisp up. This should take around 15-20
minutes.

Next get the paste made – Start by adding all
dry seeds to a frying pan and allow to lightly roast for between 30 seconds and
a minute, you should really start to smell them once they start to heat up. Transfer
to your pestle and mortar or food processor and muddle/blitz until they become
a powder. Next add in the ginger, garlic, chilli, coriander roots and pinch of
sea salt and muddle/blitz again until you have a smooth paste start to form. Finally
finish it off by adding in the spices followed by the tomato puree and oil.

NOTE – You can store this in an air tight jar
for 2-3 days if you don’t want to use straight away.

Once your paste is ready add a glug of
groundnut oil to a large pan and add in the onions, fry over a medium to high
heat for a minute or so then add in your curry paste and gently cook off for a
few minutes. Next add in the fresh tomatoes (saving one to add in just before
you serve) pour in the tinned tomatoes and allow to cook for around 20-30 minutes
on a medium heat. Add in the courgettes once everything is cooked or just
before you’re about to serve.

Cook the rice as per instructions timing it so
it’s ready when alongside the curry.

For the garnishes boil the eggs for around 4
minutes so they’re hard boiled before peeling and allowingto cool. Next place in a bowl of the
vinegar from the red cabbage leaving for as long as possible to ensure they
take the colour in. Be sure to turn them if they’re not completely covered and so
the colouring is even. Prepare the remaining garnishes as noted, roughly or
finely slicing and sprinkle over when serving.